Vacuum Sealer Hack #3: Vaccuming liquids
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I can’t take the credit for the idea since I saw it a while back (somewhere) and always wanted to try it. Sorry if I am not crediting the genius that came up with it, but I have much love for his recommendation.
I was making some tender jerky yesterday and sealing thought it would be nice to document the hack on Meatgistics. Having a vac chamber would make the process much easier but in the absence of that particular piece of equipment you can still vacuum seal liquids. All you need is a vacuum sealer, a drawer and gravity and you are in business. DON’T FORGET to use the “moist” setting.
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Tender jerky in fact trumps tough tooth pulling jerky.
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I can’t take the credit for the idea since I saw it a while back (somewhere) and always wanted to try it. Sorry if I am not crediting the genius that came up with it, but I have much love for his recommendation.
I was making some tender jerky yesterday and sealing thought it would be nice to document the hack on Meatgistics. Having a vac chamber would make the process much easier but in the absence of that particular piece of equipment you can still vacuum seal liquids. All you need is a vacuum sealer, a drawer and gravity and you are in business. DON’T FORGET to use the “moist” setting.
Dr_Pain Wow, thank you. This may be the answer for an old poor boy!
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Tender jerky in fact trumps tough tooth pulling jerky.
HerbcoFood said in Vacuum Sealer Hack #3: Vaccuming liquids:
Tender jerky in fact trumps tough tooth pulling jerky.
This is my second batch and I doubt I will go back to the tough jerky
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Dr_Pain Wow, thank you. This may be the answer for an old poor boy!
calldoctoday said in Vacuum Sealer Hack #3: Vaccuming liquids:
Dr_Pain Wow, thank you. This may be the answer for an old poor boy!
I was excited to try this technique. It is a winner in my book
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I do the same hack ether the drawer but now resort to using large zip lock bags, wash and reuse them 3 or four times. A vacuum sealer really made no difference in a bag.
pepperettes said in Vacuum Sealer Hack #3: Vaccuming liquids:
I do the same hack ether the drawer but now resort to using large zip lock bags, wash and reuse them 3 or four times. A vacuum sealer really made no difference in a bag.
The issues I had with the ziplock is that I can’t get the same vacuum pull. Even using the displacement method I never felt I had a good enough compression
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Good hack Doc - but that was the main reason I bought a chamber vac. That’d save a lot of $$!
Mean Dean said in Vacuum Sealer Hack #3: Vaccuming liquids:
Good hack Doc - but that was the main reason I bought a chamber vac. That’d save a lot of $$!
I was ready to pull the trigger and buy one but this helped curb the desire, at least for the time being
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pepperettes said in Vacuum Sealer Hack #3: Vaccuming liquids:
I do the same hack ether the drawer but now resort to using large zip lock bags, wash and reuse them 3 or four times. A vacuum sealer really made no difference in a bag.
The issues I had with the ziplock is that I can’t get the same vacuum pull. Even using the displacement method I never felt I had a good enough compression
Dr_Pain naw, don’t use a vacuum sealer at all, just remove all the air. In a hard shell vacuum container, the vacuum would expand the meat and open the pores. A bag just pushes everything together. Great if your freezing stuff. But to marinate stuff, I find no difference with ziplock bags, removing air, as to vacuuming the air out with a machine. He
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That’s a great idea! I’ve also set the sealer to just seal the bag with air in it. Then, lay the bag flat in your freezer long enough so the liquid has solidified. You can then cut the bag open and seat your vacuum sealer to dry. It will pull a hard vacuum and infuse your meat even more. This definitely takes a little more time this way but, I’ve done it with soups too. That way you can have pre-made meals, set them in a hot water bath and your food is ready to go
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I can’t take the credit for the idea since I saw it a while back (somewhere) and always wanted to try it. Sorry if I am not crediting the genius that came up with it, but I have much love for his recommendation.
I was making some tender jerky yesterday and sealing thought it would be nice to document the hack on Meatgistics. Having a vac chamber would make the process much easier but in the absence of that particular piece of equipment you can still vacuum seal liquids. All you need is a vacuum sealer, a drawer and gravity and you are in business. DON’T FORGET to use the “moist” setting.
Dr_Pain that is a great idea!
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I can’t take the credit for the idea since I saw it a while back (somewhere) and always wanted to try it. Sorry if I am not crediting the genius that came up with it, but I have much love for his recommendation.
I was making some tender jerky yesterday and sealing thought it would be nice to document the hack on Meatgistics. Having a vac chamber would make the process much easier but in the absence of that particular piece of equipment you can still vacuum seal liquids. All you need is a vacuum sealer, a drawer and gravity and you are in business. DON’T FORGET to use the “moist” setting.
Dr_Pain thanks for sharing. So simple.
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I can’t take the credit for the idea since I saw it a while back (somewhere) and always wanted to try it. Sorry if I am not crediting the genius that came up with it, but I have much love for his recommendation.
I was making some tender jerky yesterday and sealing thought it would be nice to document the hack on Meatgistics. Having a vac chamber would make the process much easier but in the absence of that particular piece of equipment you can still vacuum seal liquids. All you need is a vacuum sealer, a drawer and gravity and you are in business. DON’T FORGET to use the “moist” setting.
Dr_Pain you my friend are a steely eyed missile man.
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That’s a great idea! I’ve also set the sealer to just seal the bag with air in it. Then, lay the bag flat in your freezer long enough so the liquid has solidified. You can then cut the bag open and seat your vacuum sealer to dry. It will pull a hard vacuum and infuse your meat even more. This definitely takes a little more time this way but, I’ve done it with soups too. That way you can have pre-made meals, set them in a hot water bath and your food is ready to go
rticeiii said in Vacuum Sealer Hack #3: Vaccuming liquids:
That’s a great idea! I’ve also set the sealer to just seal the bag with air in it. Then, lay the bag flat in your freezer long enough so the liquid has solidified. You can then cut the bag open and seat your vacuum sealer to dry. It will pull a hard vacuum and infuse your meat even more. This definitely takes a little more time this way but, I’ve done it with soups too. That way you can have pre-made meals, set them in a hot water bath and your food is ready to go
That’s a great idea!! Thanks for sharing that. I guess if I vac and seal with purpose to freeze then why not.
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cdavis said in Vacuum Sealer Hack #3: Vaccuming liquids:
Dr_Pain thanks for sharing. So simple.
Simple enough that I should have thought about it. Instead I had to read it coming from someone else LOL!!
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